We were lucky to catch up with Vincenza Aruta recently and have shared our conversation below.

Alright, Vincenza thanks for taking the time to share your stories and insights with us today. Let’s kick things off with your mission – what is it and what’s the story behind why it’s your mission?

when we moved to los angeles we had nothing but a very strong courage, which led us to leave everything behind and start all over again. We didn’t have a bad time in Italy, I graduated as a Teacher and Geatano, my husband, ran a family business together with his brothers. It all started for fun and then it became the most draining but wonderful experience of our lives. With a little money we began to design a plan that could enhance Gaetano’s passion for cooking and my management skills.
We didn’t even have a car when we started looking for a commercial kitchen and cycling all over the South Bay we ended up choosing our own kitchen, just a few kilometers from home. It was lucky.

We knew nothing about the business we were opening but we knew perfectly well the fervor we had inside.
Shortly thereafter we realized that we were burdened with $10,000 in expenses a month and we had no capital in the bank. They were days of intense fear. There were many sleepless nights but we didn’t want to go back home nor could we have called someone from home for money.
we started keeping the kitchen open 10 hours a day, then 12, 13, 14 until today when we count up to 19 hours a day
At first the orders didn’t arrive and for a few days we saw zero customers. Thinking about it, my legs are still shaking.
however We never gave up, we had no choice.
What saved us from that dark period was my personality. I have never stopped socializing with people, asking, browsing online, looking for solutions. I never gave up, even if my head was exploding from little sleep and worries, I never left my life to chance.
So, thanks to my research I started to get to know the first catering companies, and pops up.
I have failed so many times in how to present myself. the lack of technical language made me appear unprofessional but even then I remember that I ended up making a very simple speech: my language, my accent makes you understand that I am Italian, born and raised in southern Italy and I really make the Italian cuisine.
when I was in difficulty I asked the question on natural and raw sincerity and without expectations it worked.
Step by step we began to increase orders and revenues.
Two months later we covered our expenses for the first time and counted $150 in profit.
14 hours of work, for 60 days, non-stop and 150 dollars in profit. To me looked as a progress!!
So over the next few months, little by little we began to see our catering company grow. The orders grew, sometimes there were too many for two people and we even stayed awake for 28 hours
Today, one year after the opening in South Bay, we toast to the second. location in Los Angeles City.
We weren’t ready, we had enough energy to invest again time and helth into this new opening but when you vision your life somewhere, you dont stop until you get the point you want

Awesome – so before we get into the rest of our questions, can you briefly introduce yourself to our readers.

I taught mathematics and science in Italy and Gaetano worked in a family shop. A happy couple who spends every summer on holiday and every spring traveling around Europe. No economic need led us to move to America other than the desire to test the strength of two young boys who grew up in an impeccable comfort zone. First I left for New York, after covid. There I fell in love with a culture and landscapes that give me very strong emotions. in NEW York I met the real me and I never wanted to leave it. A year later I proposed to my boyfriend that we come and see the city for a while. I wanted at all costs for him to fall in love with the same idea as me of living there forever. It wasn’t easy for him but behind a long-thought-out decision he too, for the first time, chose your own happiness with the promise of never having to hide it again So he returned to New York and told me of his decision on the condition that he would become the chef of his kitchen. Gaetano was sure, the choice had been made and it didn’t matter in which part of America, he was already packing his stuff. So my work experience took me to Los Angeles and Gaetano landed there a month later.
Gaetano was sure he wanted to express himself through his dishes, he prepared a crazy meso. Ingredients that only an American who had been on vacation could know. However, shortly after the opening, when for days no customer chose us, I realized that it was not the time to express his skills. We needed to sell enough to be able to cover the expenses and so he looked for the first time at the recipe for fettuccine alfredo, and then at that for penne vodka. He did not accept compromising his dishes so he studied how to prepare these dishes in the most authentic way possible.
Today our fettuccine alfredo are the best sellers.
We had to find a way to be seen by people without investing a penny on marketing. This is how we had to respond to customer demand. Being ready to give what they wanted and to give it to them excellently

Learning and unlearning are both critical parts of growth – can you share a story of a time when you had to unlearn a lesson?

never give up your dream

Can you tell us the story behind how you met your business partner?

high school

Contact Info:

• Website: eatamoitalia.com
• Instagram: eatamoitalia
• Yelp: amo italia